I wish I could remember where I originally found this recipe. It’s been in my recipe box for years and is a family favorite. These are a special breakfast treat in our family, though I do have a couple of kids who pick out the Craisins. You could substitute raisins, dried currants (my favorite), or do without a dried fruit altogether. Whatever you use, it’ll be great! My family can’t wait to get their hands on these….as you can see from my teenage son’s “grab a scone” photobomb hand!
3 cups all-purpose flour
1/3 cup sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
3/4 cup cold butter (12 Tbsp.)
1 cup buttermilk*
1 cup dried cranberries (Craisins)
1 Tbsp. milk
2 Tbsp. Sugar
1/4 tsp. cinnamon
1. Heat oven to 400°F. Grease a large baking sheet.
2. In a large bowl, combine flour, 1/3 cup sugar, baking powder, salt, and baking soda. Whisk together well.
3. Cut butter into small pieces. Cut in butter with a pastry blender (pictured) or with two knives until the mixture resembles course crumbs. Stir in buttermilk, just until combined (do not overmix). Fold in cranberries
4. On a floured surface, form dough gently into an even mass; then divide in half. Form each half into a circle six inches in diameter. With a floured knife, partially cut each circle into 6 pieces (just cut about 1/2-3/4 of the way into the dough. Transfer both circles to baking sheet.
5. Brush each circle with milk. Combine the 2 Tbsp. sugar and the cinnamon and sprinkle evenly over both circles. Bake for 15-20 minutes.**
*To make buttermilk if you don’t have any: In a glass measuring cup, pour in 1 Tbsp. apple cider or white wine vinegar. Pour milk up to the 1-cup line. Allow to sit for 5 minutes before using.
**This sometimes takes more than 20 minutes for me. I always test the middle with a knife–it should come out with a few small crumbs on it but should not be wet. Overbaking will make a less than satisfactory final product.